Tuesday, April 3, 2012
Chard Wrapped Mustard Potatoes
1 bunch rainbow chard - large part of stems removed
4 large yukon gold potatoes - peeled, chopped and boiled
3 TBSP coconut oil
1 cup coconut milk
2 tsp Worcestershire sauce
2 TBSP fresh chopped parsley
*1/2 lb cooked ground pork sausage (optional)
Boil a pot of salted water.
Mash cooked potatoes with coconut oil, coconut milk, Worcestershire and parsley. Season with salt, pepper, garlic powder and yellow mustard. I used a lot of mustard for a good bite!
Add the chard leaves to the boiling water and cook just until wilted. Remove from water and lay flat on a cutting board. Roll 2-3 TBSP potatoes and some of the *ground pork up in the cooked leaves. Sprinkle with sea salt, eat warm!